Go Back
Cream-Filled Molasses Cookies
These Cream-Filled Molasses Cookies are a tasty gingerbread sandwich cookie with a cinnamon cream filling in the middle. They'll be great with a glass of milk!
Author: Lynne
  • 3/4 cup vegetable shortening
  • 1 teaspoon salt
  • 1 cup molasses
  • 3/4 cup sugar
  • 1 egg
  • 4 1/2 cups sifted flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
Cream Filling
  • 2 tablespoons butter
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons boiling water
  1. Preheat oven to 350 degrees F. and prepare a baking sheet by lining it with parchment.
  2. In the bowl of a mixer, cream the shortening with the salt, molasses and sugar for about 3 minutes.
  3. Add the egg and mix until light about 4 minutes.
  4. Sift the flour, ginger and baking soda together into a bowl.
  5. Gradually add the dry ingredients to the mixer, scraping down the bottom and sides of the bowl as needed.
  6. Divide the dough into fourths and on a well-floured surface, roll the dough to between 1/8 - 1/4-inch in thickness. With a doughnut cutter, cut half of the dough and use a round cookie cutter the same size for the other half of the dough.
  7. Place cookies onto prepared baking sheet.
  8. Repeat until all the dough has been cut.
  9. Bake for 10 - 12 minutes.
  10. Place on wire racks to cool.
Cream Filling
  1. In a mixing bowl, mix the butter, sugar, cinnamon, nutmeg, and salt together.
  2. Add the boiling water one tablespoon at a time until smooth and creamy, scraping down the bottom and sides of the bowl, if necessary.
  1. Spread the round cookies with a little bit of filling and then place a doughnut type cookie on top. Gently press.
  2. Store in in airtight container.